Marshmallow CrÃ¨me

Sprinkle gelatin over cold water in a mixing bowl; set aside for 5 minutes to allow gelatin to soften.
Add to boiling water in a saucepan; cook and stir until gelatin is dissolved.
Remove from heat.
Cool to consistency of thick syrup.
Stir in fructose and vanilla.
Beat egg whites into soft peaks.
Very slowly trickle a small stream of gelatin mixture into egg whites, beating until all gelatin mixture is blended.
Continue beating until light and fluffy.
Pour into prepared pan.
For marshmallows: Fill a 13 x 9 x 2 in. (33 x 23 x 5 cm) pan with flour or cornstarch to desired depth.
Form "molds" with a small glass, inside of dough cutter, or object of desired size by pressing form into flour to the bottom of the pan.
Spoon marshmallow creme into mold and refrigerate until set.
Dust or roll tops of marshmallows in flour; shake off excess.
Keep refrigerated.
Optional marshmallows: Lightly grease and flour 13 x 9 in. (33 x 23 cm) baking pan.
Pour marshmallow creme in pan, spreading out evenly.
Refrigerate until set and cut to desired size.